CREOLE BONELESS LAMB LOIN

Boneless lamb loin at its best, especially with Emeril's creole seasoning rubbed inside it and wrapped with rosemary! Cooked to perfection and pounding with flavor!

INGREDIENTS:

¼ cup olive oil
1 boneless lamb loin, split lengthwise (about 2 pounds)
Kosher salt
2 long sprigs fresh rosemary
½ tsp ground coriander
2 tsp ground cumin

Emeril's Creole Seasoning
2 ½ tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Tools 
Small bowl 
Cutting board
Knife
Butcher’s twine 
Large skillet

DIRECTIONS:

1. Preheat oven to 400°F.  
2. To make Emeril’s Creole seasoning, combine all ingredients in a small bowl and mix thoroughly. 
3. On a large cutting surface, lay out lamb, cut side up so that it folds open. Sprinkle the inside with salt and Emeril’s seasoning mix. Place a rosemary stalk inside. Tie lamb up with another rosemary stalk so that it is rolled and secure. Season the outside of the lamb with more salt, and the coriander and cumin.
4. In a large sauté pan over high heat, add olive oil and heat until hot, but not smoking. Add lamb and sear, on all sides until golden brown, about 5 minutes, being careful not to let the rosemary burn. Transfer to oven and continue cooking for another 20 minutes, or until medium rare. Remove from oven and set aside for 10 minutes.
5. Slice into 1-inch pieces. Serve atop couscous or rice.